Name: Pumpkin Sage Risotto With Crispy Pancetta
Yield: Serves 6
Ingredients: ½ cup fresh sage, chopped; 500 g pumpkin, peeled and diced into 1cm cubes; 1 cup (250ml) white wine; 2 cups (400g) arborio rice; salt and freshly ground black pepper; 8 cloves garlic, finely chopped; 1 cup (80g) parmesan, grated (reserve half for serving); knob of butter; 100 g pancetta, slices ripped into small pieces; ½ cup fresh sage, whole leaves; 50 g butter; 4 stalks of celery, finely diced; 2 tbsp olive oil; zest of 1 lemon; 2 medium red onions, peeled, finely diced; 6-7 cups (1.5ltr) chicken stock

Preparation info

Serves
6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

When cooking risotto make sure you have the stock warm and everything you need ready to go as the cooking method will consume your time.

Ingredients

6-7 cups (1.5ltr) chicken stock
2 tbsp olive oil

Main course

Method

Place a large saucepan on a medium to high heat. Add stock and bring to the boil. Reduce the heat to a gentle simmer.

Place a heavy based large saucepan over a medium heat. Add the olive oil and butter. When hot add the onion, celery, garlic and lemon zest. Cook for few minutes or until the onion is soft.

Add the chopped sage and pumpkin and cook for a further 2 minutes. Add you